The Caterer Hotel F&B Summit

Whether outsourcing F&B to a big-name chef or keeping it in house, the role of the hotel restaurant has never been more important  in driving room and event revenue and making your business stand out.

This half-day masterclass will explore the latest trends in hotel F&B concepts and design and explain how to ensure a hotel F&B operation is a profit centre rather than a cost centre. Our expert speakers and panellists from some of the UK's most prominent hospitality brands will discuss how to tackle challenges like getting staffing right, the impact of Deliveroo and Uber Eats on your business and keeping pace with the high street.

We will also explore how the Covid-19 pandemic has changed the hotel F&B provision and whether there is a future for the buffet breakfast.

Topics covered include:

  • How to provide a full-service offer that pays its way and get the balance right between F&B revenue and rooms revenue
  • When to outsource and how to manage the quality and flexibility issues associated with external suppliers
  • How to manage the growth of online food deliveries and balance the pressure of having takeaway food delivered to the building
  • What's the future for in-room dining?
  • Formal vs relaxed - how to keep up with the high street
  • All-day dining and how to get your offer and staffing right



Introduction from Caroline Baldwin, features and special projects editor, The Caterer

Opening conversation with Gorgeous Group


Robbie Bargh, founder, Gorgeous Group

Formal versus relaxed: how to keep up with the high street around the clock

With so much competition from the high street, how do you encourage guests to dine with you, while also making your offer appealing to non-residents? Providing an all-day dining offering will put you in good footing, but you must ensure you provide something that can compete with and be more convenient than the products available outside your doors.

This panel will discuss:

• How do you differentiate your offering throughout the day and change the atmosphere as you move from breakfast and lunch through to afternoon tea and dinner?

• Casual versus formal? What is the future of hotel dining?

• Creating a destination – how do you turn your dining offering into a brand in its own right?

• How do you make the most of your bar and encourage non-residents to come in for a drink?

• What is the future of in-room dining?

• How can you manage the growth of online food deliveries and balance the pressure of having takeaway food delivered to the building? 


Jacqui McMillan, general manager, Novotel London Canary Wharf & Bokan

Marie Da Silva, director of F&B marketing, the Doyle Collection

Lorraine Sinclair, executive chef, Pan Pacific London

Host: Caroline Baldwin, features and special projects editor, The Caterer

The big breakfast debate

Breakfast is crucial to a hotel’s F&B offering, and it’s the one thing that nearly event guest will experience during their stay. This panel will debate the evolution of the most important meal of the day, from traditional English breakfast to more modern brunch-style approaches, and ask what do consumers want to eat?

This panel will discuss:

• The future of the breakfast buffet – post-pandemic, will buffets start to return, or is à la carte here to stay?

• Breakfast to go – is it worth while offering a takeaway breakfast?

• How to manage the breakfast rush – another hangover from the pandemic is booking a time for breakfast to manage social distancing, but is this actually a clever way to manage peaks and troughs in the morning?

• Tea or coffee – how to up the ante when it comes to breakfast beverages

• Differentiate your breakfast offering – from three-course ‘tasting’ breakfasts to global influences such as dim sum, how can you stand out and make a lasting impression? 


Adam Bateman, culinary director, the Grand Hotel Birmingham

Greg Harvey, sales controller, out of home, Taylors of Harrogate

Richard Raven, regional f&b operations UK, Ireland and Israel, Hilton

Thomas Ferrante, director, the Grove of Narberth

Host: Katherine Price, news editor, The Caterer



Robbie Bargh
Gorgeous Group
Adam Bateman
culinary director
The Grand Hotel Birmingham
Marie Da Silva
director of F&B marketing
The Doyle Collection
Thomas Ferrante
hotel director
The Grove of Narberth
Greg Harvey
sales controller, out of home
Taylors of Harrogate
Jacqui McMillan
General Manager
Novotel London Canary Wharf & Bokan
Richard Raven
regional director F&B operations UK, Ireland and Israel
Lorraine Sinclair
executive chef
Pan Pacific London


Our family business is home to two iconic Yorkshire brands – Yorkshire Tea and Taylors of Harrogate. Our story began in the spa town of Harrogate, where we are still based today, having spent more than a century honing our craft. Though we’ve grown and developed over the years, we’ve never stopped doing what we do best — producing simply extraordinary tea and coffee for everyone to enjoy. Whether through our Taylors of Harrogate speciality tea and coffee brands, or through Yorkshire Tea, we want people to know our commitment to quality, flavour and fairness.

Contact us

For editorial enquiries:

James Stagg

+44 7790 192369  

For event enquiries:

Jade Bayley

+44 7528 424352

For sponsorship enquiries:

Rob Adam

+44 7795 486311